mid term slump

My friend Ellen from the book exchange laid down this gauntlet of post-a-day for the month of December and I'm not sure why I took it up. (I'll bet you're wondering as well.) What is my fascination with these one-a-day challenges? In my real life--as opposed to my completely-made-up-in-my-head life -- pretty much the only things I do every day are the things that support metabolism. But every time one of these notions wanders across my sight line I think: "that sounds like fun. maybe I'll try it." And so here I am, up well past midnight during the work week casting about for something to say. And not doing very well.

If I were to take the tagger's "7 fun facts" and spread it over a week, I could begin with: I write, and send, fan letters. Not often, but every now and again. I never expect any kind of reply, although I did once get back an actual letter -- typed on a typewriter that had clearly seen hard use, and signed by hand -- from Eileen Atkins. But collecting is not the point. I enjoy articulating what I appreciate about someone else's contribution to the world, and I send them off with the old-fashioned notion that it's always nice to hear nice things about yourself from strangers. Whether the letters actually find their way to the intended recipient is also not the point, I like the feeling of contributing to well-being. Some of the letters are to everyday folks, others are to famous people. For example, I've sent 2 notes of appreciation to police officers in the local precinct, and I wrote to the now-retired Yankees pitcher Mike Mussina because I was so impressed with the elegance and artistry he brought to his work. This intermittent practice grew out of a New Year's resolution to focus on and acknowledge positive things. New Year's being a good time for reflecting and amending.


[image from http://www.levenger.com/ -- where this handy little pen-holding brownie is For Sale.]

Boil and bubble. A note of appreciation

I haven't been tagged -- and I'm not complaining about that -- but I thought I'd share a not-so secret thing about me. I love soup.

I love soup so much that I have considered starting a take-out soup business. But I also know from experience that I am not as entrepreneurial as a business needs its founder to be, so instead I play with the idea of the thing, and have a good old vicarious time of it.

I credit Sally Nirenberg with launching this wholesome preoccupation. In 1990, Ms Nirenberg published Recipes from the Night Kitchen: A Practical Guide to Spectacular Soups, Stews, and Chilies which just may be the best book of recipes of any kind ever. (The Night Kitchen was the name of the wholesale soup business that she founded and ran in Massachusetts.) She makes having a soup business sound achievable and idyllic; and her recipes for the home cook are, in fact, Practical and Spectacular -- this is not hyperbolic press puffery. I've never met her, but I am profoundly grateful to her. I've never had a bad meal from her book, or a sour moment while pretending that maybe I could have a business like that too. Ongoing food for the body and the imagination is a good return from a $10 investment amortized over 18 years. The book is still available -- new and used -- so go get one.

Meanwhile as winter taps ever more vigorously at the panes, I thought that, from time to time, I might share some of the treasures from my travels in the realms of broths and report on the many goodly stocks and consommes seen. (apologies to Keats) To wit, my variation on Ms Nirenberg's Carrot-Fennel soup (she calls for fennel seeds; I thought "why not an actual fennel?").
1 tablespoon olive or canola oil
1 Spanish onion, coarsely chopped
1.5 to 2 lbs carrots, peeled and sliced
8 cups chicken or vegetable stock
(I use half stock, half water; all stock is too chickeny for me)
1 small fennel bulb. with or without the feathery bits, coarsely chopped
(or 1 teaspoon dried fennel seed, for all you originalists)

I don't use the oil. I just toss everything into a crock pot and let it cook on low for 6 (or so) hours, then run it through the food processor. I used to use a blender but the processor doesn't completely liquefy everything the way the blender does, so the soup has a nice, very slightly rough texture.

If you don't have a crock pot -- YOU DON'T HAVE A CROCK POT? HOW CAN YOU LIVE? -- then put the oil in a 3-quart pot and heat it gently. Add the onions and carrots (and chopped fennel, if using it) and cook, covered, over low heat until the vegetables are tender.
Add the stock and the fennel seeds (if using those -- one or the other, vegetable or seeds, not both) and bring to a boil. Reduce heat and simmer, covered, for about 20 minutes. Then run it all through a food processor or blender.

This yields about 2.5 to 3 quarts. It's also good cold in the summer. Which is one of the few good things about summer. In addition to my birthday, which is the only official holiday in August.

the power of art

What a grace to have lived in the same world as this woman. Soar high, malaika, land gently.

tribute

15. The Tradition of Patriotism

“A nation, our parents believed, should be judged in much the same way as an individual: by deeds, not words. Politicians and the government show their regard for our society, our community, and our fellow human beings by what they do – by their efforts to stop trouble before it starts, and to restore order or repair damage when it’s over. Mother and Dad were aware that songs, symbols, and pledges, however sincerely meant, were often used as shortcuts, as substitutes for the hard work of democracy, the sweat it takes to pursue justice. And they would not be intimidated from pointing this evasion out again and again, in part because they knew that inaction plays into the hands of the barons of power and money. They intuited what Marcus Cicero said over two thousand years ago in ancient Rome: “Freedom is participation in power.”

from: The Seventeen Traditions by Ralph Nader

And that's about all I have to say about the election.

Now back to arting around.